Breakfast Sandwiches

This recipe was originally featured in Better Homes and Gardens Magazine in their January 2020 issue. Makes 6 sandwiches.

Ingredients:

• Egg mixture
  • 8 eggs
  • 1/3 cup milk
  • 1 tbsp fresh chives
  • 1 tbsp dijon mustard
  • 2 tbsp chopped fresh basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
• 6 English muffins or bagels (flavor of choice)
• 6 slices cheese (flavor of choice – sharp cheddar recommended) (optional)
• Bacon, ham or other breakfast meat (optional)

Steps

• Preheat oven to 350 degrees
• Line a 9×13 inch pan with aluminum foil and spray with cooking spray.
• Whisk all the egg mixture ingredients together and pour into lined pan
• Bake 10 minutes or until set
• Lift egg out of pan using foil and flip onto cutting board, remove foil
• Slice egg sheet into 6 rectangles, half each rectangle (12 triangles total)
• Layer on English muffins or bagels with breakfast meat and cheese of choice
• If you wish to freeze, wrap individual sandwiches in plastic wrap. Good for 1 month.

Tips & Recommendations

• I didn’t have fresh chives but the sandwiches still taste great. The herbs do add a nice flavor and an extra level to ordinary breakfast sandwiches.
• I added diced red pepper to a batch – recommend if you’re looking to add in some veggies
• When lining the pan with foil, make sure the foil comes up on the edges a bit. The eggs will bake about 1/4 inch thick and you won’t want the sides to stick to the pan.
• Check on the eggs about halfway through their baking time. If your oven isn’t exactly level or your pan warps in the heat, rotate the pan for the second half of the bake. You may need to swish around the herbs and things around the pan to keep them from pooling in the center.
• If you want to add bacon to the sandwiches, bake the strips in the oven at the same time as the eggs. They will cook flat which will make them easier to stack and you don’t need to deal with the splatter on the stove top.
• Better Homes and Gardens recommends reheating in the microwave for 1 minute wrapped in a paper towel – seems to work out just fine if they are defrosted. If you’re going straight from the freezer, cut the sandwich in half, start with 1 minute, then increase by 30 second intervals (likely will need close to 2-2 1/2 minutes). Cutting it in half will really help prevent you from taking a hot bite from the outside while the center is still frozen. Tricky little sandwiches.